Step by step: Hong Kong-style shrimp har gao from Meg & Cook

To properly celebrate the Chinese New Year, the Hong Kong Tourism Board (@discoverhongkong) asked three influencers to create recipes for the occasion. So it was Mégane ( @megandcook), Anne ( @papilles) and Emilie ( @plus_une_miette) who took part in the game. The opportunity to discover or rediscover these tempting Chinese recipes.

Chinese cuisine is rich in flavors, colors, and typical ingredients (found in Asian stores). On Meg & Cook’s blog, it’s the famous Har Gao, these steamed appetizers typical of Hong Kong, which are in the spotlight. Garnishing, technique, folding, the influencer does everything she can to be able to reproduce these addictive dim sums at home. As she explains on her site, fish is omnipresent throughout this holiday, particularly during the family New Year’s dinner. So it’s no surprise that shrimp are in the spotlight in this recipe!

And for even more simplicity, Mégane explains step by step how to make these appetizers, to discover here.

Meg & Cook Shrimp Har Gao

For 16 bites
Preparation: 30 minutes
Cooking time: 4 minutes

Dough
70 g of wheat flour (wheat starch)
30 g tapioca starch
120 ml of boiling water
1 C. teaspoon of neutral oil
1 pinch of salt

The garnish
200 g peeled raw shrimp
2 tbsp. teaspoon of sesame oil
1 tbsp. tablespoon of mirin
1 tbsp. tablespoon of light soy sauce
1cm grated fresh ginger
1 clove of garlic
a few fresh coriander leaves
soy sauce for serving

Dough

Mix the two starches, the oil and the salt in a salad bowl. Pour in the boiling water all at once. Mix vigorously with a pair of chopsticks.

Kneading

Knead the dough for a few minutes, crushing it.

The texture of the dough

The dough will become smooth and soft little by little. You have to knead until you obtain a dough that is very soft to the touch and has a satiny appearance. Let the dough rest for 15 minutes.

The joke

Finely chop the peeled shrimp. Add the sesame oil, mirin, soy sauce, grated ginger, crushed garlic and chopped coriander. Mix, reserve.

Cutting the dough

Roll the dough into three regular sausages, cut each into 8 pieces.

Dough discs

Place each disc flat on your work surface, crush it with the palm of your hand. You can cover the remaining pieces of dough with plastic wrap to prevent them from drying out. Roll out each piece with a rolling pin to obtain a thin dough and a disk of approximately 9/10 cm in diameter (if necessary, you can cut the dough with a cookie cutter to obtain a nice circle of dough). Do not hesitate to flour the work surface with wheat starch.